Chargrilled Leg of Lamb with Salsa Verde & Roasted Beetroot

by Robert Thompson

Main Easy ​​​​​​​ 6 ​​​​​​​ Prep/Cook: 1 hour 30 minutes, plus marinating time

INGREDIENTS

CHARGRILLED LEG OF LAMB 1 leg of lamb, boneless

5 garlic cloves, crushed

4 sprigs of rosemary

olive oil

2 lemons, juiced

ROASTED BEETROOT
12 beetroots, in a selection of colours - golden, candy and red

olive oil

sea salt

SALSA VERDE
1 bunch of flat-leaf parsley, stalks removed

1 bunch of mint, stalks removed

1 bunch of basil, stalks removed

35g of capers

1 tbsp of Dijon mustard

50g of anchovies

red wine vinegar

olive oil

1 lemon, juiced

salt

black pepper

TO SERVE
300g of savoy cabbage, sliced

METHOD

1. Prepare the leg of lamb by slicing each of the main muscles into 2cm thick slices. Marinate with lemon juice, olive oil, garlic cloves and rosemary. Leave to marinate for 1-2 hours before using

2. Preheat the oven to 200ºC/gas mark 6. Wash and dry the beetroots really well. Roughly chop the beets into even-sized chunks, then transfer to a baking sheet with a little olive oil and sea salt. Roast in the oven until tender, about 1 hour, or until a knife goes through easily

3. For the salsa verde, blend the mint, parsley, basil, capers, mustard and anchovies together until fairly smooth. Add a little red wine vinegar to taste and then olive oil and lemon juice to finish. Keep the salsa fairly thick. Add the seasoning, being careful of the salt level with the capers and anchovies

4. Heat a large griddle pan until smoking hot. Remove the slices of lamb from the marinade and pat dry before chargrilling on each side for 2–3 minutes. If not quite cooked through, place in a 180°C/gas mark 4 oven for a few minutes – you’re after a nice medium finish. Transfer the lamb to another tray and leave to rest for a few minutes before serving

5. Meanwhile, blanch the cabbage in salted boiling water until tender. Drain and season. Slice the lamb and serve with the beetroots, cabbage and salsa verde